Grilled Cucumber Salad Recipe

A quick sear on the grill adds a touch of smokiness to cucumbers while still retaining their crunch.

by Alex Chang
Sep 17 2017, 7:00pm

Servings: 2
Total: 1 hour

for the zhoug:
4 ounces cilantro, roughly chopped
4 ounces parsley, roughly chopped
8 serrano chilies, stemmed and roughly chopped
2 teaspoons ground cardamom
1 tablespoon ground coriander
3/4 cup grapeseed oil
kosher salt, to taste
fresh lemon juice, to taste

for the hazelnut dukkah:
2 cups toasted and roughly chopped hazelnuts
3 tablespoons toasted pink peppercorns, ground
2 teaspoons maldon sea salt

for the cucumber salad:
6 baby cucumbers, halved lengthwise
2 ounces zhoug
kosher salt, to taste
1 ounce halloumi, diced
baby mustard greens
extra-virgin olive oil
fresh lemon juice
freshly ground black pepper, to taste
2 ounces labne or yogurt
1/2 ounce hazelnut dukkah
1/4 cup fresh dill


1. Make the zhoug: Combine the cilantro, parsley, chile, cardamom, and coriander in the bowl of a food processor and purée until chunky. With the motor running, slowly add in the oil. Season with the lemon juice and salt.

2. Make the dukkah: Mix the hazelnuts, peppercorns, and salt in a bowl and set aside.

3. Make the salad: Light a grill. Cook the cucumbers, flesh side down, until charred but still retain their crunch, about 10 minutes. Transfer to a bowl and let cool. Add the zhoug and salt and set aside.

4. Meanwhile, grill the halloumi until golden, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.

5. Toss the mustard greens, olive oil, lemon juice, salt, and pepper and set aside.

6. To assemble, spread the labne on a plate. Top with the cucumbers and scatter with the mustard greens and halloumi. Sprinkle with the dukkah and dill and serve immediately.